• Journal of radiological science and technology
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• v.35 no.3
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• pp.237-248
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• 2012

Postpartum depression(PPD) of women with depression increased frequency of thyroid disease, and so the correlations for depression and thyroid disease has been the subject of discussed whether. The purpose of this study was to predict the prevalence of PPD and the correlation between PPD and thyroid disease through ultrasonography. January 2010 to November 2011, Obstetrics & Gynecology in M-clinical center admitted 230 patients within 1 year postpartum were enrolled. EPDS by PPD scale depression screening and general characteristics of subjects were investigated and thyroid was examined that ultrasonography and thyroid blood tests. A total of 230 patients non PPD group were 53.0% and PPD group were 47.0%. In ultrasonography, among 27 patients who changed in size of thyroid, non PPD group were 14.8% and PPD group were 85.2%. Among 124 patients who thyroid nodules were presence, non PPD were 35.8% and PPD group were 64.2%. In ultrasonography, PPD group were higher incidence than non PPD group were changes in size of thyroid and the presence of nodules. There was significant difference between the changed in size of thyroid and thyroid nodules were presence the two group. Definitive histopathological diagnosis was benign in 33 patients (non PPD group were 45.5%, PPD group were 54.5%), malignancy in 5 patients (only PPD group were 100%), thyroiditis in 3 patients (non PPD group were 33.3%, PPD group were 66.7%). The results of thyroid blood tests, abnormal TSH level were 7 patients (non PPD group were 28.6%, PPD group were 71.4%) and abnormal Free T4 level were 9 patients (non PPD group were 44.4%, PPD group were 55.6%). There was no significant difference between the abnormal TSH level and Free T4 level of the two group. 5 patients were diagnosed as thyroid dysfunction. Of these, 2 patients were subclinical hyperthyroidism in non PPD group, 2 patients were subclinical hyperthyroidism and 1 patient was subclinical hyperthyroidism in PPD group. This study was significant the correlation between PPD and thyroid gland disease through ultrasonography. And the objective results of this study might be able to provide guideline that understanding, prevention and treatment for PPD and thyroid disease.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1006-1012
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• 2004

We evaluated physicochemical and sensory characteristics of 25 commercial salt-fermented shrimps by kind (Oh Jeot, Yook Jeot and Chu Jeot) by manufacturer (traditional marketer (TS) ＆ company (CS)). Salinity and pH ranged 17.9∼28.7% and 7.82∼8.74, respectively, of which Chu Jeot was somewhat higher in salinity and pH, compared with those of the others. Amino nitrogen (AN), volatile basic nitrogen (VBN) and thiobarbituric acid reactive subjects (TBARS) showed great variation ranged with 21.41∼661.13 mg%, 263.2∼1180.2 mg% and 0.507∼1.322 $\mu\textrm{g}$/g, respectively. Hunter color of L value was 53.99∼67.45, a value, 4.98∼12.06 and b value, 4.45∼10.4. Physicochemical quality showed greater variations in Chu Jeot of TS than that of CS. Products of CS have higher salinity while lower VBN and AN than those of TS. Sensory results showed that mean scores of appearance, over-all taste, over-all flavor and over-all acceptability between TS and CS were not significantly different. The mean score of over-all acceptance was the highest in Yook Jeot. Physicochemical and sensory characteristics of salt-fermented shrimps in a PCA plot comprised of first principal component (68.36%) and second principal component (31.36%).

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.762-771
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• 1996

Chemical and sensory characteristics of kakdugi which was prepared with various radish cultivars and harvesting seasons were analyzed during 7-day storage. Average pH of small radish cultivar kakdugi was higher than that of large ones, and total acidity was lower in small ones. Reducing sugar content was the highest in kakdugi of autumn radish. Organic acids such as lactic, succinic and fumaric acid analyzed by GC increased until the third day of fermentation, whereas volatile isothiocyanates analyzed by GC/MS continued to decline. There was a significant difference in flavor characteristics of large radish kakdugi across seasons, in contrast to no significant difference in those of small radish kakdugi except sweet taste and reducing sugar content in which interaction existed between season and cultivar. Score of overall acceptability was higher in small radish than large ones with Dongja showing the highest score of overall acceptability. Overall acceptability of autumn Dongja kakdugi was positively correlated with radish kakdugi odor and sour odor, respectively, but negatively with total acidity, lactic acid content, sweet taste and pungency, respectively. By multiple regression analysis, overall acceptability in spring Dongja kakdugi is expressed as a function of overall acceptability = -0.1115 + 1.2519 savory taste + 1.5159 malic acid -0.0054 total isothiocyanate + ${\varepsilon}$.

• Korean Journal of Psychosomatic Medicine
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• v.8 no.1
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• pp.88-97
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• 2000

Objectives : This study was aimed to investigate the emotional state and personality factors of patients with vitiligo, and the impacts of clinical characteristics. Methods : Twenty one patients with vitiligo and 20 normal controls were studied. Beck Depression Inventory(BDI), Spielberg's State and Trait Anxiety Inventory(STAI) and Cattell's 16 Personality Factors Questionnaire(16-PF) were used for assessment. Statistically, t-test, Oneway ANOVA, Mann-Whitney U test and Pearson's correlation test were used. Results : The Results were as follows. 1) The comparison of total score of BDI, state anxiety and trait anxiety between the patients with vitiligo and normal controls were not significantly different. 2) In first-stratum source traits of 16-PF, normal control group was significantly higher than the patients with vitiligo in H-factor(Boldness) and I-factor(Tender-mindedness). In second-stratum source traits of 16-PF, there was no significant difference between the patients with vitiligo and normal control in all factors. 3) According to sex, the comparison of total scores of BDI, STAI between male and female patients with vitiligo were not significantly different. In the comparison of 16-PF, female patients were higher than male patients in I-factor only. 4) As according to age(under and over 30 years of age), the comparison of total scores of BDI, STAI between patients over 30 years of age and under 30 years of age were not significantly different. In the comparison of 16-PF, patients over 30 years of age were higher than patients under 30 years of age in E-, G-, L-, M-, Q2-, Q3-, IND-, SUP-, and CRE-factor. 5) As according to the presence of progression of vitiligo and the presence of visible lesion, the comparison of total scores of BDI, STAI and 16-PF were not significantly different. 6) There were no significant correlation between the duration of the vitiligo and BDI, STAI-S, STAI-T, and 16-PF. Conclusions : There were no significant difference between patients with vitiligo and normal controls on the emotional state and personality characteristics. But patients with vitiligo were more bolder and tender-minded than normal controls on 16-PF. The author propose that methods of treatment to resolve problems of the interpersonal relations will be helpful.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.115.1-115
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• 2003

충청북도농업기술원 균이팀에서 재배한 검은비늘버섯 국수를 제조하기 위해서 밀가루에 3, 5, 7%의 버섯분말을 첨가하여 국수를 제조하고 그 품질 특성을 조사하였다. Farinograph를 이용하여 최고점도와 최종점도 및 노화도를 조사한 결과 무처리보다 버섯첨가구에서 모두 낮은 값을 나타내었으며 첨가량이 증가할수록 낮아지는 경향을 나타내었다. 버섯분말 첨가량이 증가함에 따라 수분 흡수율은 약간 증가하였다. 색도는 버섯분말의 첨가량이 증가함에 따라 분말, 반죽, 국수 등 모든 처리구에서 명도는 낮아졌으며, 적색도와 황색도는 증가하는 것으로 나타났다. 버섯국수 조리 후 중량과 부피는 버섯분말 및 식초 전처리 농도가 증가할수록 감소하였으며 국물의 탁도는 큰 차이가 없었다. 조리면의 물성 측정 결과 버섯분말 첨가량이 증가함에 따라 부착성, 탄력성, 씹는감은 증가하였으며, 부착성은 식초 0.2% 처리구보다 0.5% 처리구에서 감소하는 경향을 나타냈다. 관능검사 결과 식초 0.2%액에 침지한 후 건조한 버섯분말 5%을 첨가하여 제조한 처리구에서 기호도가 가장 높게 나타났다.

• Food Science and Preservation
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• v.12 no.5
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• pp.455-459
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• 2005

This study was investigated for the delaying effect of retrogradation and quality changes in baikseolgi added with bacterial cellulose. during storage From the result, the addition of more than 0.09% bacterial cellulose to baikseolgi showed lower level of retrogradation and a lower hardness than whithout any addition. There were no significant difference in sensory characteristics. However, the overall acceptability was higher in baikseolgi added with bacterial cellulose.

• Proceedings of the Computational Structural Engineering Institute Conference
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• 2011.04a
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• pp.396-399
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• 2011

격납건물의 내압취약도 평가를 위하여 격납건물 구조재료 변수 각각의 재료특성 시험 결과를 분석하여 현재상태 중앙값 및 변동계수 값을 추정하였다. 추정된 값은 최근의 가동중 검사 결과와 큰 차이를 보이지는 않는 것으로 나타났다. 또한 추출된 구조재료 변수들의 재조합을 통해 상관성을 배제시키는 방법을 적용함으로서, 변수 간의 상관성이 격납건물 취약도 평가에 미치는 영향을 기존의 방법과 대비하여 분석하였다. 본 예제의 경우에는 의도치 않은 변수간 상관성에 의해 2%가량 내압성능이 작게 평가되는 결과가 발생하는 것으로 나타났다. 일반적인 문제의 경우 구조재료 변수의 특성과 추출된 변수의 임의성에 의해 영향이 증폭될 수 있기 때문에, 보다 합리적인 내압취약도 평가를 위해서는 상관관계 영향을 고려하는 것이 바람직하다고 할 수 있다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.127-130
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• 2004

본 연구는 발효시킨 머루주박을 배합사료와 혼합하여 급여한 돈육의 품질특성을 검토하기 위하여 실시하였다. 수분, 조단백질 및 조회분은 급여돈육과 대조돈육이 비슷하였으나, 지방함량은 급여돈육이 높았고, 콜레스테롤 함량은 급여돈육이 2.19 mg/100g으로 대조돈육의 61.13 mg/100g보다 현저하게 낮았다. 휘발성 염기질소와 pH는 두개의 시료가 비슷하였으나, TBARS 값은 급여돈육이 대조돈육보다 낮았다. 육색의 경우 급여돈육의 적색도 및 황색도가 대조돈육보다 높았으며, 지방색의 경우 명도와 황색도는 두 개의 시료가 차이가 없었으나 적색도는 급여돈육이 높았다. 아미노산 조성은 glutamic acid가 가장 많았고, 포화지방산은 stearic acid, 불포화지방산은 oleic acid가 가장 많이 함유되어 있었으며, 급여돈육의 EPA, DHA 함량이 대조돈육보다 높았다. 그리고 대조돈육의 점착성, 응집성, 저작성, 전단력가가 급여돈육보다 높았으며, 보수력은 급여돈육이 높게 나타났다. 관능검사 결과 급여돈육의 맛(p<0.001), 향기(p<0.01), 풍미(p<0.001), 다즙성(p<0.01) 및 전체적인 기호성(p<0.01)이 대조돈육보다 유의하게 높았다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.223.2-224
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• 2003

현미는 단백질, 지방, 식이 섬유 및 비타민 등의 영양성분 함량이 높은 우수한 식품소재이다. 현미의 맛, 식감, 기호성을 증진하기 위해 현미를 tempering, 증숙, 건조, 볶음공정을 거쳐 가공하였고, 이를 빵보다 저장성이 우수하고 미생물적 변패가 적은 쿠키에 이용하여 맛과 영양 및 기능성을 증가하기 위한 쿠키를 제조하였다. 가공한 현미를 분말로 하여 쿠키를 제조해 본 결과 고소한 향과 맛이 떨어지고 조직감 또한 기존의 쿠키와 큰 차이를 나타내지 않아 바삭거리며 부서지는 조직감을 주고 볶은 현미의 독특한 향을 줄 수 있는 통째로의 현미를 이 용하였다. 가공한 현미의 일반 성분을 분석하였고, 밀가루에 0%, 10%, 20%, 30%, 40%, 50% 수준으로 혼합하여 반죽의 기계적 물성을 TA(Texture analyzer)를 이용하여 측정하였고, 이어서 쿠키를 제조하여 각 혼합비에 따른 쿠키의 색은 Hunter 색도계로 측정하였고, 쿠키의 퍼짐성은 Califer 를 이용하여 측정하였고 현미쿠키의 조직감은 TA로 측정하였다. 관능검사를 통해 표면색, 견고성, 부서짐성, 향, 맛, 전체적인 기호도를 조사하였다.

• Korean Journal of Clinical Laboratory Science
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• v.55 no.2
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• pp.71-81
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• 2023

This study examined the transition process of clinical laboratory technologists' national examination and job definition in Korea and compared the differences in the national examination between Korea and neighboring countries, such as Japan and Taiwan. In Korea, the number of questions made for it was 200 (1965), 200 (1977), 300 (1982), 250 (1992), 330 (2006), and 280 (2015). The practice of clinical physiology is important for real-time monitoring, given the characteristics of physiological testing. On the other hand, there are conflicts between other occupations in the working area. Clinical molecular biology needs to be established as a new major subject considering the diagnostic importance of molecular biological tests and the speed of science and technology development. Clinical laboratory operations provide policy and guidance recommendations to technologist staff. The proposed clinical laboratory technologists' national examination comprises major subjects: clinical biochemistry, clinical hematology, clinical transfusionology, clinical immunology, clinical microbiology, clinical molecular biology, clinical histology, clinical cytology, clinical physiology, and clinical laboratory operations. In addition, this study proposes the job definition of clinical laboratory technologists, revising various chemical or physiological testing to biomedical or physiological testing required for medical practice.